How to cook steamed sticky rice

Sticky rice is a food common core in the north and northeast. Also known as kao niow, traditionally eaten with your hands and rolled into small balls, about the size of a bite. The dipping sauce for meat, fish or vegetables often accompanies this “sweet rice”. Unlike non-glutinous rice, sticky rice must be specially prepared to retain its dense and chewy texture.

 

sticky rice

Instructions

 

1

Rinse the rice two or three times. Continue rinsing until the water runs clear.

 

2

Place the rice in a medium sized bowl. Cover with enough water and is two or three inches (5.08 to 7.62 cm) above the rice.

 

 

3

Soak the rice for four hours. You will see that the beans expand in size and break easily with your fingers.

 

4

Drain the rice and spread it evenly in a shallow dish.

 

5

Fill a steaming pot with 1 1/2 inches (3.81 cm) of water. Place the rack in the top of the pot and put the dish with rice on it.

 

6

Steaming rice over medium heat for an hour and half. The grains become translucent when they are made.

 

7

Rice served temperature environment.